- 2-14 oz cans coconut milk
- 2 1/2 tsp. vanilla extract
- 2 tsp. agar
- 1/4 cup agave syrup
- 2 Tbsp. and 2 tsp. brown sugar
- 2 tsp. pumpkin pie spice
- 1 1/2 cups pumpkin puree
- Dash of salt
- Vegan whipped cream, optional
Directions 1. Whisk all ingredients together in a medium-sized pan, and bring to a boil.
2. Reduce heat, simmer 15 minutes.
3. Divide mixture between 8 ramekins.
4. Cool in refrigerator at least 2 hours before serving. Serve, adding a dollop of whipped cream, if desired.